How To Cook Japanese A-5 Kobe Wagyu : Holy Grail Steak Co.

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Cooking Kobe can be intimidating because of its value and scarcity. It is actually one of the simplest steaks to cook. In this short video Holy Grail will show you how to cook yours to perfection.

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What is Kobe?
Named after the city of Kobe in Hyogo Prefecture, this remote region’s isolated genetics allowed for the development of what is known today as the Tajima line, a very pure genetic breed of cattle whose DNA has been sought after and spread to other cattle throughout Japan but which remains unadulterated in the Kobe region, and its purity is jealously guarded by the small farmers that comprise the Kobe association. Kobe Beef is extremely rare with under 1,000 head a year exported for the entire globe. Literally the cream of the crop, Kobe Beef is limited to only the top cattle of the Hyogo Prefecture, limited to A4 and A5-grade only.

Learn More :
HOLY GRAIL'S COMPREHENSIVE GUIDE TO JAPANESE WAGYU

A PRACTICAL WAGYU BEEF GUIDE FOR GOURMET HOME COOKS
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I’ll try exactly as shown being as I just got my first A5 BMS 12 from holy grail today. I might add, it looks just as perfect as pictured on the page to purchase

DanielJohnson-ecrk
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Holy fuck that’s over cooked. Good lord.

MrJlsims
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